fig almond tea cake w coconut-honey glaze

INGREDIENTS

8 oz

dried figs, Mission, Turkish or Calimyrna, stems removed, coarsely chopped

2 tbsp

granulated sugar

1/4 cup

brandy or water

1/2 cup

water

3 tbsp

slivered almonds, chopped

1/2 cup

almond paste

2 cups

cake flour

1/2 tsp

baking powder

1/2 tsp

fine sea salt

2/3 cup

canned coconut milk, room temperature

1 tsp

vanilla extract

1/4 tsp

almond extract

14 tbsp

unsalted butter, softened

1 1/2

cups, plus 2 tablespoons (11-3/8 ounces) granulated sugar

large eggs, room temperature

Coconut-Honey Glaze, recipe to follow

3 tbsp

canned coconut milk

2 tbsp

honey

1 tbsp

coconut rum

1/8 tsp

fine sea salt

2 oz

white chocolate, finely chopped

3 tbsp

cream cheese, room temperature

fresh mission figs for garnish (optional)